Francine requested the recipe of a recent post, and I’m happily sharing it here. Recipe courtesy of Grandma’s Kitchen from my “recipe library”.
1 lb each ground beef and lean ground pork
2/3 cup long grain rice
1/2 cup milk
1 large egg, beaten
1 tbsp salt, divided
2 tsps chili powder, divided
2 tbsps vegetable oil
1 (28 oz.) can crushed tomatoes
2 1/2 cups water
1/3 cup chopped onion
1/4 tsp each garlic powder and cayenne pepper
hot cooked rice
1. Combine ground beef and ground pork in a large bowl and mix well. Add rice, milk, egg, 2 tsps salt and 1 tsp chili powder and mix well. Shape mixture into 1 1/2 inch balls.
2. Heat vegetable oil in a large skillet over medium high heat until hot. Cook the meatballs in batches in the hot oil until browned on all sides: drain.
3. Combine undrained tomatoes, remaining salt, remaining chili powder, water, onion, garlic powder and cayenne pepper in a large saucepan and mix well. Bring to a boil over high heat, stirring occasionally. Reduce heat to low.
4. Add meatballs to tomato mixture and mix well; cover. Cook over low heat, stirring occasionally for 1 hour. Serve over hot cooked rice.
Note: I made sure to use high quality canned tomatoes because I knew this will be key to good flavor of the sauce. I used San Marzano whole tomatoes and just crushed them myself, because I didn’t have crushed tomatoes in my pantry.